This recipe is loved for its speed and simplicity. It comes together quickly in one pan, making it ideal for nights when you want a delicious meal without spending too much time in the kitchen.
The combination of juicy chicken and crunchy cashews creates a satisfying contrast, while the sauce ties everything together with a rich, savory flavor. It is also highly customizable—you can swap vegetables, adjust the seasoning, or make it spicier depending on your taste.
Another reason to enjoy this dish is that it pairs perfectly with rice or noodles, making it a complete and filling meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breast or thighs, cut into bite-sized pieces
cashews, roasted and unsalted
bell peppers, sliced
broccoli florets
carrots, sliced
onion, sliced
garlic, minced
ginger, minced
soy sauce
oyster sauce
hoisin sauce
chicken broth or water
cornstarch
sesame oil
vegetable oil
sugar or honey
salt and pepper
Optional additions:
green onions
chili flakes or fresh chili
snap peas or mushrooms
Directions
In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, chicken broth, sugar or honey, and a bit of cornstarch to create the sauce. Set aside.
Heat vegetable oil in a large pan or wok over medium-high heat.
Add the chicken pieces and cook until they are golden and cooked through. Remove from the pan and set aside.
In the same pan, add a little more oil if needed, then sauté garlic and ginger until fragrant.
Add the vegetables and stir fry until they are tender-crisp.
Return the chicken to the pan and add the cashews.
Pour in the prepared sauce and stir well to coat everything evenly.
Cook for a few minutes until the sauce thickens and becomes glossy.
Drizzle with sesame oil and toss to combine.
Garnish with green onions or chili if desired and serve immediately.
Servings and timing
This recipe serves about 4 people.
Timing:
Prep time: 15 minutes
Cook time: 15 minutes
Total time: about 30 minutes
Variations
For a spicier version, add chili flakes, fresh chili, or a splash of chili sauce to the stir fry.
You can substitute shrimp, beef, or tofu for the chicken to create different versions of the dish.
For a lighter option, reduce the amount of sauce or use low-sodium soy sauce.
You can also experiment with vegetables such as zucchini, mushrooms, or baby corn.
If you prefer a sweeter flavor, add a bit more honey or hoisin sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the stir fry in a pan over medium heat until heated through. Add a splash of water or broth if the sauce becomes too thick.
You can also reheat it in the microwave in short intervals, stirring in between.
Freezing is possible, but the vegetables may lose some of their crisp texture after thawing.
FAQs
What is cashew chicken stir fry?
It is a savory dish made with chicken, vegetables, and cashews cooked in a flavorful sauce.
Can I use chicken thighs instead of chicken breast?
Yes. Chicken thighs are juicier and work very well in this recipe.
Are the cashews added raw or roasted?
Roasted cashews are preferred for better flavor and crunch.
Can I make this dish gluten-free?
Yes. Use gluten-free soy sauce and ensure all sauces are gluten-free.
What vegetables work best?
Bell peppers, broccoli, carrots, and snap peas are popular choices, but you can use what you like.
How do I keep the chicken tender?
Do not overcook it, and cut it into even pieces for consistent cooking.
Can I prepare this dish ahead of time?
Yes. You can prep the ingredients in advance and cook just before serving.
What should I serve with cashew chicken?
It pairs well with steamed rice, fried rice, or noodles.
Can I make it vegetarian?
Yes. Substitute tofu for chicken and use vegetable broth instead of chicken broth.
Why is my sauce too thin?
You may need a bit more cornstarch or to cook it longer so it thickens properly.
Conclusion
Cashew chicken stir fry is a quick, delicious, and versatile dish that brings together bold flavors and satisfying textures. With its tender chicken, crisp vegetables, and crunchy cashews, it is a meal that is both comforting and easy to prepare. Perfect for weeknights or casual dinners, it is a recipe you will want to make again and again.
This Cashew Chicken Stir Fry is a quick and flavorful dish featuring tender chicken, crunchy cashews, and crisp vegetables tossed in a savory, slightly sweet sauce. Perfect for busy weeknights, this easy stir fry recipe is a delicious and satisfying homemade meal.
Ingredients
1 lb boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
¾ cup roasted, unsalted cashews
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, sliced
1 small onion, sliced
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
½ cup chicken broth or water
1 tsp cornstarch
1 tsp sesame oil
2 tbsp vegetable oil
1 tsp sugar or honey
Salt and pepper to taste
Optional additions:
Green onions
Chili flakes or fresh chili
Snap peas or mushrooms
Instructions
In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, chicken broth, sugar or honey, and cornstarch. Set aside.
Heat vegetable oil in a large pan or wok over medium-high heat.
Add chicken and cook until golden and fully cooked. Remove and set aside.
In the same pan, sauté garlic and ginger until fragrant.
Add vegetables and stir fry until tender-crisp.
Return chicken to the pan and add cashews.
Pour in the sauce and stir to coat everything evenly.
Cook for a few minutes until the sauce thickens and becomes glossy.
Drizzle with sesame oil and toss to combine.
Garnish with green onions or chili if desired and serve immediately.
Notes
Use high heat for best stir fry texture.Cut chicken evenly for consistent cooking.Do not overcook vegetables to keep them crisp.Adjust sweetness or spice to taste.
